Belgian parsnip soup with pear and walnut

Name: Belgian parsnip soup with pear and walnut
Prep time: 25 min
Total time: 25 min
Yield: 4 people
Cuisine: Belgian
Ingredients: 1 tbsp olive oil; 1 onion, chopped; 1 1/2 lb parsnips, peeled and diced; 1 ripe pear, peeled and diced; 1 small potato, diced; 5 cups vegetable stock; 1/4 cup walnuts, finely chopped; 1 tsp fresh thyme; 1 tsp lemon juice; 3/4 tsp salt; 1/4 tsp white pepper

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Parsnip and pear are a gentle, sweet combination that suits Belgian autumn cooking very well. Walnut adds depth and a little richness without dairy.

Serves: 4 people

Preparation time: 25 min

Ingredients

olive oil – 1 tbsp
onion, chopped – 1
parsnips, peeled and diced – 1 1/2 lb
pear, peeled and diced – 1 ripe
potato, diced – 1 small
vegetable stock – 5 cups
walnuts, finely chopped – 1/4 cup
fresh thyme – 1 tsp
lemon juice – 1 tsp
salt – 3/4 tsp
white pepper – 1/4 tsp

Method

1. Heat the olive oil in a pan and cook the onion for 4 minutes until soft.
2. Add the parsnips, pear, potato and stock and simmer for 20 minutes until tender.
3. Blend the soup until smooth, then stir in the walnuts, thyme and lemon juice.
4. Season with salt and white pepper and serve hot.